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Seafood Ceviche

Chef Cho Venevongsa,
Wasabi on Broadway

Using citrus to cook fresh, raw seafood will highlight its bright, oceanic flavour.  

5 clams or mussels
30 g white fish, thinly sliced (such as red snapper, flounder, sea bass or grouper)
30 g salmon, thinly sliced
2 large scallops, thinly sliced
6 shrimp, sliced in half lengthwise
2 tsp minced red onion
10 leaves cilantro and mint, chopped

2 Thai red chile peppers, finely chopped (adjust to taste)
1 clove garlic, finely chopped
2 Tbsp lime juice
1 Tbsp water
2 tsp Thai fish sauce
pinch of salt

1. Prepare ice water bath.
2. In a medium saucepan bring 4 cups of water to a boil, add the mussels or clams. Cover and cook for 5 mins, or until they open. Cool in ice water, drain and set aside.
3. In a medium bowl, combine all sauce ingredients.
4. Immerse the clams, fish, red onion and herbs in sauce to marinate for 5 mins.
5. Serve immediately.
Yield 2 servings

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